Biscoff Chocolate Peanut Butter Cups Recipe

If you haven’t tried Biscoff Cookies before, they are crisp caramelized biscuits imported from Belgium that use all-natural ingredients, are preservative-free, free of trans fat and cholesterol, made without genetically modified ingredients or artificial colors, vegan and do not contain nuts. They remind me of a delicious graham cracker cookie. Now, imagine that caramelized biscuit in spread form on toast, apple slices or a sandwich. Yeah.

Biscoff asked me to create my own recipe using the delicious Biscoff spread and I knew right away that I wanted to make a dessert. (I mean, just makes sense, right?) I was inspired by a recipe I found on 3 Squeezes, but wanted to make the cups more peanut buttery and milk chocolatey. (totally words) Below is the result. Prepare to drool.

Ingredients:

Directions:

1. Preheat oven 350 degrees.

2. Grease a 24 cup mini muffin pan and set aside.

3. Press a tablespoon or so of the peanut butter cookie dough into each muffin cup, making sure to cover the entire cup. (including sides) The idea is to make a "cup" in each one. One tube of cookie dough should make enough for all 24 cups.

5. Carefully remove baked peanut butter cookie cups from the oven. Using a spoon sprayed with non-stick spray, press each cup into "cup" form to make room for filling. Let cool in muffin tin for 5 minutes, then move cups to a wire rack.

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Amy Bellgardt is a wife, mom, lifestyle & travel blogger, foodie, nerd, coffee drinker and founder of Mom Spark. Amy is also the co-founder of Totally Profesh, a positive community of online content creators and business owners. Contact Amy here.

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Amy Bellgardt is a wife, mom, lifestyle & travel blogger, foodie, nerd, coffee drinker and founder of Mom Spark. Amy is also the co-founder of Totally Profesh, a positive community of online content creators and business owners. Contact Amy here.